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Wednesday, May 13, 2009

Old-Fashioned Blackberry Pudding

We're still weeks away from berry season in Oregon, but before I can plan for the new season's bounty I have to use the last of the old. While we always end up with more blackberries than we need, we've found ways to guarantee they won't go to waste. The blackberry bonanza begins early in the season with the fabled Marionberry. Then comes the harvest of wild Himalayan berries, the fruit of a pernicious weed intent on strangling anything in its path. These berries are free for the taking from bushes that line roads and highways in rural, and not so rural, areas of the state. They make great jams and jellies. Late in the season, my favorite, the lusciously sweet and nearly seedless Chester berry takes a bow and it's time to put by syrups and cordials for the holidays. Today's recipe can be made using any cane berry. I love to make it with the last of my frozen Chester berries. It takes 10 minutes to assemble and it's as healthy for you as any dessert, save fresh fruit, can be. I think you like this homely treasure.Old-Fashioned Blackberry Pudding

Directions:
1) Preheat oven to 350 degrees F. Spray 5 8-ounce custard cups with nonstick cooking spray. Set aside.
2) Place berries, sugar and orange zest in a large bowl. Lightly toss until thoroughly combined. Spoon an equal portion of berries into each custard cup. Set aside.
3) Place egg and brown sugar in a medium bowl. Beat with a fork or small whisk until combined. Add butter and milk. Stir to combine. Sift in flour and fold to form a smooth batter.
4) Cover fruit with batter. Bake in middle of oven until top is firm and golden, about 30 to 35 minutes. Remove from oven and cool until lukewarm. Sprinkle with crystallized sugar if desired. Yield: 5 servings.

I love how you are using local produce and being environmentally conscious. I imagine this pudding tastes all the better for it. It's interesting that berries can be found along highways, yet I wonder how many people actually stop to pick some. Your post has struck a chord with me as I have just posted about my own local "berry" discovery. Please visit; I'd love to know what you think.

Mary, This looks and sounds simply delicious. Of all the fruit berries ,blackberry is my favorite, Our bushes don't look to plentiful this year though, therefore I am a little sad about that. i hope yours are very plentiful this year. Thank you for sharing, I will come back later and copy this one and use some of my frozen berries. Thank you for sharing ,and thank you for visiting me and for leaving such a sweet comment. Sue

Oooh! This sounds so good. My great-grandmother used to bake blackberry cobblers fresh from our garden. Nothing tastes better. I'm writing this one down. I heard that the little cul de sac of garden homes where I live use to be a blackberry farm long ago.Brenda

I was delighted to see you stopped by. I really enjoyed the lilly pilly experience and thanks for your appraisal. It is an ongoing learning journey of familiar and unfamiliar foods in this big world we live in.

I love berries! Strawberries, blueberries, raspberries but especially blackberries! This sounds like heaven! Leftover blackberries? Never at our house where we pay top dollar for them! Strawberries are a different story - we live deliciously close to strawberry heaven!

Thanks for visiting my blog today and lauging at the Keebler Elves and my cake dream. My husband just came home with blackberries today and I was thinking what in the world should I bake? Your recipe is perfect timing and there goes my diet out the window again:) Looks delicious and you know I can't pass up delicious!Joyce

this is one of the BEST recipes i've tested in a long time. i recently made this when my boyfriend's father was in town visiting to go along w/the dinner i prepared. everyone gushed about how delicious it was and continued to lick their plates clean. i didn't do the individual servings, because i wanted it to look a bit more old-fashioned. i also used frozen blackberries. served w/vanilla ice cream [of course!] AMAZING. thank-you!

My French Canadian Grandmother/Memere used to make a very similar dessert with fresh raspberries. We always referred to it as Raspberry Pudding but never really knew why as it is more of an upside down cake. Yours is the first similar recipe I have come across also called pudding. Thanks.

My Grandmother used to make what she called Blackberry Zonkers. She lived her whole Life in a small town In North Carolina. Was basically Biscuit dough dropped into boiling sweeetened blackberries. These dumplings were fabulous with a bit of cream.

Ladies, how I envy you all, picking blackberries. As a child I spent many hours "Blackberry picking" in the UK.Now I have to content my longing at the local supermarket, paying top dollar (cdn). I am certainly trying this recipe, love your site.

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